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Moroccan Almond Stuffing
Moroccan Almond Stuffing is a traditional Moroccan recipe for a classic stuffing made from couscous flavoured with raisins, almonds and spices and which is traditionally used for chicken. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Almond Stuffing.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Additional Time:
(+10 minutes infusing)
Serves:
6
Rating: 
Tags : Sauce RecipesMorocco Recipes
This is a traditional Moroccan almond-based stuffing typically used with chicken but which also works very well with Guinea fowl and turkey.
Ingredients:
75g raisins
125ml water
60g unsalted butter
1/2 tsp salt
100g couscous
70g whole, blanched, almonds
1/2 tsp sugar
1/2 tsp ground
cinnamon
1/4 tsp paprika
freshly-ground black pepper
Method:
Place the raisins in a bowl and barely cover with hot water. Set aside to stand for 10 minutes to plump up.
Combine the 125ml water, salt and half the butter in a saucepan. Bring the mixture just to a boil then take off the heat. Stir the couscous into the pan then cover with a tight-fitting lid and set aside for 10 minutes to absorb all the liquid.
At this point, melt the remaining butter in a pan then add the almonds and fry for about 2 minutes, or until just golden brown. Take off the heat then drain the raisins and stir into the nut and butter mix. Turn the nut mixture into the pan containing the couscous and season with the sugar, cinnamon, paprika and freshly-ground black pepper. Mix thoroughly with a fork then use the mix to loosely pack the body cavity of your chicken. This stuffing also works well for turkey.
